CILANTRO CHICKEN WITH PEANUTS
Simple chicken stir-fry with napa cabbage. Garnish with cilantro sprigs and lime wedges if desired.
Provided by CURTONA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
- Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
- Spoon chicken stir-fry over cabbage to serve.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 8.3 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 238.3 mg, Sugar 2.5 g
CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO
This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.
Provided by Nyki
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g
CREAMY CILANTRO CHICKEN
Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.
Provided by Michelle Zaretzky
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
- Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
- Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.7 g, Cholesterol 91.1 mg, Fat 17.9 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 8.1 g, Sodium 710 mg, Sugar 1.6 g
CHICKEN TOMATO CILANTRO SOUP (SOMERSIZE)
My favorite soup to make with left over chicken or a rotisserie chicken. It is quick and easy. It is very VERY good. I don't like cilantro so I don't use it. I am gonna post the actual recipe though. It is easy to change up.
Provided by Julia AdriEnne
Categories Low Cholesterol
Time 2h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients into Slow Cooker.
- Cook on low for 2 hours.
Nutrition Facts : Calories 256, Fat 7.9, SaturatedFat 2.1, Cholesterol 59.7, Sodium 827.1, Carbohydrate 21.2, Fiber 2.9, Sugar 11.2, Protein 25.2
CILANTRO CHICKEN SOUP
Make and share this Cilantro Chicken Soup recipe from Food.com.
Provided by F-16 momma
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. In Dutch oven, cook chicken in broth over med-high heat until tender.
- 2. Remove chicken (reserve broth) & cut into bite-sized pieces; set aside.
- 3. In large stockot, add oil and pasta and gently saute until slightly brown.
- 4. Add reserved broth to pasta and cook until al dente.
- 5. Add chicken and simmer for 10 minute
- 6. Season to taste with salt & pepper.
- 7. Top with avocado, cilantro, and green onions & enjoy!
Nutrition Facts : Calories 528.7, Fat 25.9, SaturatedFat 4.1, Cholesterol 34.2, Sodium 1192.7, Carbohydrate 45, Fiber 6, Sugar 2.7, Protein 28.9
DELICIOUS CILANTRO CHICKEN SALAD
This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.
Provided by matchin
Categories Salad
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
- Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
- Cover and refrigerate for about 1 hour. Serve chilled.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g
CHICKEN CILANTRO
Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.
Provided by Ds R.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
- Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
- Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g
CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO
Provided by Patrick Corrigan
Categories Soup/Stew Chicken Citrus Poultry Vegetable Simmer Bon Appétit Santa Monica California
Yield Makes 6 Main-course servings
Number Of Ingredients 9
Steps:
- Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.
MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM
I printed this off Ortega's web-site. The creator was a finalist in their 2002 cooking contest. It is REALLY good and really easy. My additions are a can of hominy (because I love it!) and shredded Monty Jack to top the soup. Great with tortilla chips!
Provided by HEP MEP
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
- Add salsa,rice,oregano,and salt.
- Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
- Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
- Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
- CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.
CHICKEN-ORECCHIETTE SOUP WITH CILANTRO AND LEMON
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.
- Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.
- Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)
- Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.
CHICKEN, BLACK BEAN, AND CILANTRO SOUP
I love how easy this comes together and what great flavors. Recipe courtesy of KalynsKitchen.com. Serving size is estimated.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
- Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco if desired. Add black beans and chicken and simmer 15 to 20 minutes more. While the soup is simmering, wash and chop enough fresh cilantro to make a cup of chopped cilantro and squeeze enough limes to make 3 tablespoons juice.
- After 15 to 20 minutes, ad the chopped cilantro and simmer 5 minutes. Then add lime juice and cook 2 to 3 minutes more. Serve hot with fresh limes to squeeze into the soup and serve with sour cream and additional chopped cilantro.
Nutrition Facts : Calories 214.8, Fat 5.9, SaturatedFat 1.3, Cholesterol 22, Sodium 1895.7, Carbohydrate 22.4, Fiber 8, Sugar 3.1, Protein 20.4
CILANTRO-LIME SOUP
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
- Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
CANARY ISLAND CILANTRO SOUP
The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!
Provided by canarygirl
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a med-large soup pot, heat about 2 Tblsp of olive oil.
- Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
- Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
- Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
- Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
- About half way through cooking time, add the rice.
- Adjust salt, remove green pepper and bunch of cilantro, discard.
- Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
- Serve with"queso fresco" and baguettes.
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